Cherry Hand Pies 

Ingredients: – 2 cups fresh or frozen cherries, pitted and chopped – 1/4 cup granulated sugar – 1 tablespoon cornstarch

– 1/2 teaspoon vanilla extract – 1 package refrigerated pie crusts (2 crusts) – 1 egg, beaten (for egg wash) – 2 tablespoons coarse sugar (optional, for sprinkling)

Instructions: 1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside. 2. In a medium saucepan, combine the chopped cherries, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.

Roll out the pie crusts on a lightly floured surface. Using a round cookie cutter or a glass, cut out circles from the pie crusts, each about 4-5 inches in diameter.

Place a spoonful of the cooled cherry filling onto one half of each pie crust circle, leaving a small border around the edges.

Fold the other half of the pie crust over the filling to create a half-moon shape. Press the edges together firmly to seal, then use a fork to crimp the edges.

1. Place the hand pies onto the prepared baking sheet. Brush the tops with the beaten egg, then sprinkle with coarse sugar, if desired. 2. Using a sharp knife, make a few small slits on the top of each hand pie to allow steam to escape while baking.

1. Bake in the preheated oven for 20-25 minutes, or until the hand pies are golden brown and crispy. 2. Allow the hand pies to cool slightly before serving. Enjoy your delicious cherry hand pies warm or at room temperature!